This video will show you the ingredients, gear and process you will need to do to brine a turkey or chicken. Brine is vegetable stock or broth, salt and brown sugar. You can add whatever other spices you would like to season your meat.
First, determine how much water you'll need. The rule of thumb is one quart for each pound the chicken weighs. Add an extra cup or pint for any overage. It's a good idea to test your container to make sure it will hold both your chicken and the right amount of water before you get under way.
Assemble your other ingredients. Measure out 1/2 cup of kosher salt and 1/2 cup of sugar for each pound the chicken weighs. Measure out 1/2 teaspoon of peppercorns per pound. If you are going to add one of the optional whole spices, use the same amount of spice as peppercorns. Quarter the lemon. If you are using garlic cloves, peel them. Don't use more than 2 or 3 unless you are a garlic addict.
Pour the appropriate quantity of water into your brining container. If you are going to use a Ziploc bag, use a large mixing bowl for this step. Dip out approximately 2 cups of water with the measuring up and microwave it for 2 minutes. If you don't have a microwave, heat this amount of water on the stove until it simmers. It doesn't need to boil.
Stir the kosher salt and sugar into the hot water until they dissolve. Add the peppercorns and any whole spice you are using. Then empty the cup back into the brining container and stir together. Add the quartered lemon. If you are using garlic and/or fresh herbs, add them now. Test the liquid with your finger. It should be cool to the touch. If it is still slightly warm, let it cool for 10 or 15 minutes, or put it in the refrigerator for a few minutes.
Cover the container and place it in the refrigerator. Allow to sit for at least 1hour per pound and no more than 12 hours.